Sous Chef

Inn & Spa at Loretto•Santa Fe, NM

13d•$50,000 - $55,000•Onsite

About The Position

We are seeking a passionate, hands-on culinary leader who thrives in a fast-paced kitchen and is committed to delivering exceptional dining experiences. As Sous Chef, you will serve as the second-in-command of the culinary operation, partnering closely with the Executive Chef to lead the kitchen team, maintain exceptional food quality, and ensure seamless execution of every service. This role is essential to developing culinary talent, maintaining operational excellence and creating memorable guest experiences through outstanding food, teamwork and leadership. If you are energized by mentoring others, leading by example and delivering excellence in every plate, this is an opportunity to grow your culinary career with one of New Mexico's premier hospitality companies.

Requirements

Minimum of two (2) years of kitchen leadership or supervisory experience; luxury hospitality experience preferred.
Demonstrated leadership skills with the ability to coach, develop and motivate a culinary team.
Strong culinary knowledge, including food preparation, presentation, food safety and kitchen operations.
Working knowledge of food cost controls, inventory management and labor planning.
Excellent communication, organizational and problem-solving skills.
Current New Mexico Food Handler Certification required.
Current ServSafe Manager Certification required.
Ability to work flexible hours, including mornings, evenings, weekends and holidays.

Nice To Haves

luxury hospitality experience preferred

Responsibilities

Lead daily kitchen operations in partnership with the Executive Chef to deliver exceptional food quality, consistency and service.
Assume leadership of the kitchen in the Executive Chef's absence, directing culinary staff and ensuring operational excellence.
Supervise, coach and develop Line Cooks, Prep Cooks and Dishwashers while fostering a positive, high-performing team culture.
Prepare and execute menu items according to established recipes, presentation standards and Heritage quality expectations.
Partner with the Executive Chef on menu development, food costing, inventory management and labor efficiency.
Maintain compliance with all food safety, sanitation and health regulations, including ServSafe standards.
Collaborate with Front of House leadership to deliver seamless service and exceptional guest experiences.
Maintain a professional appearance while protecting company assets and supporting Heritage's culture and values.